Gnocchi and Tomato Bake

Vegan gnocchi and tomato bake


Sometimes the best recipes some from throwing the things together that you have left in your fridge.  This is one such recipe!  I had some gnocchi which needed using up and needed a quick midweek meal and came up with this.  Soft gnocchi in a tomato arrabbiata sauce, dollops of cheesey sauce, fresh plum tomatoes, all topped with crispy breadcrumbs and chopped basil.  It was delicious and was perfect with a simple green salad and some crusty bread.

What are your favourite midweek meals from things you have lying in your fridge? and do you want more of these recipes?

Gnocchi and Tomato Bake – serves 2 – 4

1 x 500 g pack of gnocchi, or use my recipe for 3 Ingredient Vegan Gnocchi

1 tbsp olive oil

1/2 onion finely chopped

1 can chopped tomatoes

a pinch of sugar

1/2 tsp dried oregano

2 tbsp plant based butter

2 tbsp plain flour

1.5 dl / 150 ml plant based milk

2 tbsp nutritional yeast

2 tsp umeboshi paste (I used Clearspring, which is available in Finland)

1/2 tsp dijon mustard

a splash of cider vinegar

1 slice of day old bread, whizzed in a food processor  to resemble breadcrumbs

12 vine cherry tomatoes, halved

a handful of fresh basil, chopped

vegan gnocchi and tomato bake.  Great with a simple green salad and some crusty bread

Heat a little olive oil in a pan and add the onion.  Slowly sweat down the onions until translucent and tender.  Add the chopped tomatoes, sugar and oregano, season and allow to slowly simmer for five minutes.

Meanwhile make the cheesey sauce.  Melt the vegan butter in a small pan.  Once melted, add the flour and allow to cook out for a couple of minutes.  Add the milk and stir continuously until the sauce thickens and is lump free.  Season and add the nutritional yeast, umeboshi paste, mustard and vinegar.  Cook for a further minute, the sauce should be thick, but if it is too too thick, add a little extra milk.

Cook the gnocchi as per manufacturers instructions/ my recipe.  Drain and add the gnocchi to the tomato sauce.  Stir carefully to coat the gnocchi in the sauce.  Tip into a large oven proof dish and dot over the halved tomatoes.   Dollop the cheese sauce at regular intervals and finally sprinkle with the bread crumbs.

Bake in the oven for 10 to 15 minutes at 180 degrees c. until the breadcrumbs become golden, alternatively brown under a hot grill.

Sprinkle with the chopped basil and serve.



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